We are beyond excited to introduce this honey processed microlot from Oscar Omar Alonzo, owner of Finca Californeo. Lot after lot, Oscar’s coffee continues to impress us. This is the third year in a row we have sourced his honey processed coffee through Honduran importer De La Finca. Oscar is a good friend of De La Finca owner, Nelson, and one of the first producers they worked with when they first began importing coffee.
The honey process is a halfway point between the natural and washed processes. Natural process coffees are allowed drying time with the coffee cherry fruit left on the seed (coffee bean), while washed process coffees have manual removal of the fruit before drying. The natural process creates recognizable sweet and fruity flavors while washed coffees tend to have a "cleaner" taste profile allowing a wider variety of delicate flavors and acidity to shine through. Honey process coffees are somewhere between the two, some mucilage is left on for drying but not all of it. This often leads to the presence of a large amount of sweetness and balanced acidity, while retaining higher clarity of flavors than naturals.
With a dedication to "hands-on" organic farming Oscar's continuous commitment to improving his coffee sets this lot apart. For example, he discovered that coconut husks retain moisture, so he collects discarded husks and buries them in the soil near his coffee trees to provide moisture and nutrients in dry months.
Oscar’s innovative farming practices and attention to detail has resulted in a seriously amazing cup of coffee that we can’t wait to share with you. This coffee has notesof plum and honey, with a silky mouthfeel that we couldn’t resist.